Pecan Pie Crust Low Carb Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix pecans, butter, brown sugar substitute, vanilla extract, and cinnamon together. Press into the bottom and up the sides of an 8-inch pie pan.
• Bake in the preheated oven until lightly golden, about 12 minutes. Do not let pecans brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
• Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
• Bake in the preheated oven until filling is set, about 45 minutes.

Steps:

• Preheat oven to 350 degrees.
• In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
• While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
• Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
• Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.

Steps:

• Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
• Add the Splenda to the ground nuts.
• Add the butter (softened or outright melted).
• Press mixture into a pie plate or springform pan.
• Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
• You can also make this crust ahead of time.